摘要
该文概述小麦粉中各种组分特点及对面条品质影响;指出蛋白质、淀粉及脂质对面条品质有重要影响,酶活性、色素含量和颗粒细度也会影响面条品质。
This article discussed the effects of some kinds of components in wheat flour on quality of noodles. Protein, starch and lipids have great influence on noodle quality, and the activity of enzyme, pigment content and the size of flour granule also can affect on noodle quality.
出处
《粮食与油脂》
2005年第10期35-36,共2页
Cereals & Oils
关键词
面条品质
淀粉
蛋白质
脂质
quality of noodle
starch
protein
lipid
作者简介
董彬（1979～）,男,硕士,研究方向：谷物品质与最终用途。
